From The Editor

Rice enjoys craft beer renaissance

Vicky Boyd

Using rice as a beer ingredient is nothing new. Brewers before Prohibition used the grain because it imparted a light, crisp taste and effervescence, and Anheuser Busch has been doing so for decades. But they all used rice as an adjunct ingredient and a starch source in addition to barley. Jim Eckert, owner of Eckert Malting and Brewing in Chico, ... Read More »

Rice industry received several ‘gifts’ for the 2018 season

Vicky Boyd

The 2018 rice season reminds me of Christmas. You rip into the boxes under the tree and can’t wait to go outside and try out your new toys. This year, rice producers received a number of presents in the form of a new herbicide-tolerant technology, a new herbicidal mode of action and three new jasmine-type varieties. Read More »

Once upon a time…telling the ‘rice’ story

Vicky Boyd

If you don’t tell the story of the rice industry, somebody else will, and you may not like what they say. That was the take-home message from two growers and a media expert who shared their experiences using social media to connect with consumers. Read More »

Cauliflower is nabbed for impersonating rice

Vicky Boyd

What’s in a name? Everything, if you’re the Washington, D.C.-based USA Rice. The organization has complained to the Food and Drug Administration that vegetable-based products that use “rice” in their name ­— such as Cauli Rice, Green Giant Riced Cauliflower, Trader Joe’s Rice Cauliflower and vegetable grower Apio’s Eat Smart Cauliflower Rice — are too confusing to the consumer. Read More »

Retiring rice leadership ‘dad’ leaves huge boots to fill

Vicky Boyd

Chuck Wilson, who manages the Rice Leadership Development Program and is director of The Rice Foundation, is like a proud father when one of his leadership graduates shines. In fact, he refers to the producers and allied industry members who have graduated the 28-year-old program as his “174 children.” Read More »

Laissez les bons temps rouler

Vicky Boyd

The Cajun French have an expression, “Laissez les bons temps rouler,” which means “let the good times roll.” And nowhere do the good times roll more than during Mardi Gras, regardless of where the parades and parties are held. Read More »

Look how far the industry has come!

Vicky Boyd

As I drove home last summer after photographing sweet rice harvest in Northern California, I was itching so badly I could hardly sit still. But my discomfort also brought back a story a Des Arc, Ark., producer told me years ago about harvest when he was growing up. Read More »